This vegan mexican rice bowl tastes like it came from Chipotle, only better. With mango guac, spicy street corn, and sautéed vegetables, we have a burrito bowl ideal for meal prep, feeding a party, or a weekday dinner.
There is never a terrible time for a burrito bowl, but this one is especially good in the summer when corn, peppers, tomatoes, and mango are in season. In a pinch, canned or frozen vegetables are always an option.
Looking for more vegan Mexican dishes? Check out these butternut squash nachos, vegan mushroom quesadillas, and black bean enchiladas.
Finally, this burrito bowl goes well with my black bean salsa and a cucumber basil margarita, if you're feeling spicy.
– cauliflower – bell pepper – onion – corn kernels (frozen or fresh) OR street corn – white rice - for plain rice or mexican red rice – avocado (for plain guac) or mango guac – salt – oil – black beans or pinto bean
– mango – cilantro – green – other beans of choice – pico de gallo or black bean salsa
First, prep the cauliflower. To cut, remove the green part, and cut off the bottom to make a flat edge. Slice into planks, then remove florets smaller than a golf ball. Remember: the smaller the florets, the more caramelized they will be.
Toss with a pinch of salt and a drizzle of grapeseed oil. Roast at 350 F for 30 minutes, then remove from oven to let steam escape. Once steam is gone (2-3 minutes), roast for another 20-30 minutes or until slightly brown.
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